To introduce Provide & Supply in the Mediterranean, with our first outpost in Barcelona, we couldn’t think of a better way to kick off 2018 than by showcasing one of the city’s — in fact, the country’s — absolute best: Chef Albert Adrià
Adrià is the genius behind the Michelin-starred, World’s 50 Best Restaurants No. 25, and nearly impossible-to-book contemporary tapas bar Tickets in Barcelona. Tickets is part of elBarri, a gastronomic project Albert started in 2011 in the Parallel neighborhood. Today it consists of six unique restaurant concepts: Tickets, Pakta, Bodega 1900, Niño Viejo, Hoja Santa, and Enigma.
Together with his brother Ferran (the mastermind of elBulli), Albert has shaped modern Spanish cuisine, blending innovation, experimentation, and tradition. We asked him his thoughts on all of this.
What, to you, is the fundamental of Spanish cuisine?
Albert Adrià: “Its products and its tradition. That’s what it’s all about in any of the grand cuisines of the world. And we must thank our climate and location — the garden, the sea, and of course, a giant book with thousands of recipes.”
And what about regional influences — is it still ‘grandmother’s kitchen’?
Albert Adrià: “Absolutely. Traditional cooking is more in style than ever in Spain. After years of modern cuisine we’ve gone back to our roots, to a revival of la cocina tradicional.
It’s fascinating how each region differentiates itself even though we speak the same language. Eating in Galicia is completely different from eating in the Basque Country, Castilla León, Andalusia, or the Canary Islands — which, gastronomically speaking, are the bridge between Spain and South America.”
You’ve had a huge impact on the Costa Brava. Have experiences abroad influenced your cooking and style?
Albert Adrià: “The world has changed tremendously thanks to air travel and social media. Both have made gastronomy more global.
Where before we only looked to France for inspiration, now Japanese cuisine (soy, derivatives), Peruvian cuisine (ceviches, ajíes), and Mexican cuisine (recipes, chillies, richness) have all become major sources of influence.”
What did your parents do?
Albert Adrià: “They never worked in gastronomy. My mother was a hairdresser, my father a house painter. But they instilled in us the love of cooking and the importance of eating well.”
How did they influence you and Ferran?
Albert Adrià: “Now that I’m a father, I understand it better: parents always want the best for their kids. Ours were always by our side, supporting everything we did.”
If you hadn’t become a chef, what would your life look like today?
Albert Adrià: “Honestly, I don’t think I would’ve gotten very far. Working at elBulli was both a culinary and personal education. That, plus luck and effort, got me where I am.”
What do you enjoy when you’re not running restaurants?
Albert Adrià: “Like most people, I love walking to clear my head. It relaxes me. I also enjoy cinema, music, and spending quality time with my family.”
What has been your favorite dish you’ve ever made?
Albert Adrià: “Too many to count! But simplicity always leaves the strongest memory. Freshly caught seafood, vegetables just picked from the garden… A ripe tomato is the best example.”
Who would you most love to cook for?
Albert Adrià: “Anyone genuinely interested in discovering my cooking. Those are always the best guests.”
Your guilty food pleasure?
Albert Adrià: “Pizza. It has been mistreated, but it’s brilliant. I wish I had invented it — I’d probably be one of the most loved people in the world. A pizza makes you happier than a telephone.”
Is there a food trend you wish had never happened?
Albert Adrià: “Yes. We receive manipulated information about what we eat. Products in their natural form are disappearing; supermarket shelves are full of altered, low-quality foods. Sugar consumption is at historical highs. It’s ironic: with more information than ever, we eat worse than ever.”
What’s the biggest mistake you’ve ever made in the kitchen?
Albert Adrià: “Mistakes are necessary. I’ve made many. A Head Chef must learn to manage them. The important thing is they don’t last long, and as few guests as possible eat unfinished or mistaken dishes. Cooking is teamwork — mistakes will always be part of it.”
If you could only work with one food group forever — meat, fish, or vegetables — which would you choose?
Albert Adrià: “Vegetables. I love working with them — and they’re healthy too.”
How do you feel about rankings, awards, accolades?
Albert Adrià: “They are simply the consequence of a job well done. The key is not to chase them, but to work and strive for a full restaurant.”
You’ve accomplished so much — do you still have big goals?
Albert Adrià: “Of course! I like being ambitious. There are still things I’d like to do — destiny will decide.”
Albert Adrià is currently working full-time on Season 4 at Heart Ibiza 2018 (a joint venture with Cirque du Soleil combining art, music, and gastronomy) and on a multi-space project in New York City with chef José Andrés, scheduled to open at the end of 2018.
📍 Tickets Bar
Avinguda Paral·lel 164
Barcelona 08015
+34 932 92 42 53
www.ticketsbar.es
www.elbarriadria.com
